Carrots with ricotta salata

AT A GLANCE

  • Serves 2 people

  • 1 bunch baby carrots, trimmed
  • 1 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tbsp coarsely chopped flat-leaf parsley
  • 1 tsp each coarsely chopped rosemary, thyme, marjoram and oregano
  • 10 gm ricotta salata, finely grated
01   Preheat oven to 250C. Spread carrots on a baking tray, drizzle with extra-virgin olive oil, season to taste with sea salt and roast until tender and golden (15-20 minutes). Add herbs, toss to combine and season again to taste. Transfer carrots to a serving plate, scatter with ricotta salata, drizzle with extra olive oil and serve hot or warm.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

NEIL PERRY , BRENDAN SHELDRICK, ROSETTA, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

2010 TORRE DEI BEATI PECORINO, ABRUZZO. , suggested by DAVID LAWLER

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